JOB DESCRIPTION
DESIGNATION:Head Chef
RESPONSIBLE TO:Café Bar Manager
GRADE:£23,000 per annum
DATE PROPOSED:October 2014
Purpose of JobThe Head Chef will develop the Arnolfini Café Bar and Hire and Lets food offer, providing good quality, freshly made food, working with local suppliers and seasonal products, where possible. Reporting to the Café Bar Manager, they will be responsible for the day to day management of the kitchen delivery & development of innovative and appropriate food menus within agreed budgets in line with the organisations objectives & targets, optimising revenue generation and implementing cost saving processes.
Duties and Responsibilities/Key Accountabilities1. / To undertake the day to day running of the kitchen, undertaking and delegating duties to assistant chefs as appropriate to ensure an efficient and consistent quality of service of all food orders.
2. / In conjunction with the Café Bar Manager to be responsible for researching, selecting, buying and maintaining an appropriate stock of fresh, qualityfood. Managing supplier relationships and balancing quality control with cost management.
3. / To develop and produce in conjunction with the Café Bar Manager new menus and dishes appropriate to expectations and requirements of the customer base.
4. / To be responsible for ensuring the kitchen is open, closed and staffed at all times appropriate to the needs of the organisation and in agreement with the Café Bar Manager. Compiling staff rotas on a monthly/weekly basis.
5. / To be ultimately responsible for the presentation, cleanliness, and hygiene of the Kitchen and kitchen staff at all times, undertaking regular checks, and ensuring the maintenance of all Health & Safety/Food Safety records to legal requirements.
6. / To assist as appropriate with staff recruitment including short listing, interviewing and induction in line with Arnolfini Equal Opportunities policy.
7. / To ensure all kitchen staff are fully trained with regard to the menu content, presentation and quality required for each service.
8. / To identify, implement and monitor adequate systems of stock and waste control.
9. / To ensure the delivery high quality food for Arnolfini events and corporate bookings as required, including ensuring catering requirements and times are check and confirmed with the development coordinator.
10. / To be fully conversant with all Arnolfini policies including Equal Opportunities and Health and Safety and ensure by following established working practices and guidance that all policies are adhered to at all times.
11. / To attend and contribute to training or meetings as required.
12. / To carry out any further duties as reasonably requested by the Café Bar Manager Director/s, or whoever s/he designates.
APPLICANTS’ INFORMATION FOR THE POST OF Head Chef
The Post
The Head Chef is responsible to the Café Bar Manager for the day to day management of the kitchen, delivery & development of innovative and appropriate food menus within agreed budgets, and effective staff management for the kitchen staff, in line with the organisations objectives & targets.
Café Bar opening hours:
Sunday 10am - 7pm (Brunch served 10am - 4pm, full menu served from 12 noon - 6pm)
Monday 8am - 6pm (Brunch served 10am - 4pm, full menu served from 12 noon - 6pm)
Tuesday - Friday 8am - 9pm (Brunch served 10am - 4pm, full menu served from 12 noon - 7pm) - takeaway coffee and pastries availablethroughout August.
Saturday 10am - 9pm (Brunch served 10am - 4pm, full menu served from 12 noon - 7pm)
Currently the café has 40 covers inside and 66 outside (under review).
Person Specification
Essential (must have)
- Minimum of 3 years relevant experience working for at least the last year at sous chef level with some kitchen shift management responsibility.
- Experience of menu and/or dish development in a quality freshly prepared café bar/brasserie/restaurant environment.
- Theability to motivate and lead a staff team.
- Excellent interpersonal communication skills and the ability to communicate effectively at different levels with a wide range of people.
- A proven ability to multi-task, prioritise and deliver a high quality of work in a pressured environment.
- Intermediate/ Advanced level Food Hygiene Certification.
- Experience of food/ingredient sourcing and buying.
- Experience of stock control management.
Desirable (should have)
- 706/1 & 2 level craft qualifications.
- Knowledge of local suppliers.
- Working knowledge of Microsoft Office software including Outlook, Word, and Excel.
Terms & Conditions
The job is offered at £23,000 per annum on a permanent contract with a three month probationary period.
Hours will be 40-50 hours per week working variable shifts over 7 days
Annual leave entitlement will be 24 days per annum
You will need to have the necessary permissions to work in the UK
Context:
Arnolfini is one of Europe’s leading centres for the contemporary arts, presenting innovative, experimental work in the visual arts, performance, dance, film, music and events, accompanied by a programme oflearning and participationactivities. Five exhibition spaces, a theatre/cinema auditorium, Reading Room and Light/Dark Studios are housed in the Grade II listed, fully accessible building. The converted warehouse also contains one of the country’s best arts bookshops as well as a Café Bar serving the best in local and seasonal produce.
The organisation comprises: a limited company with charitable status and a wholly owned trading company. It is governed by a board of Trustees, who are also directors of the company. It is in receipt of stakeholder funding from Arts Council England (ACE) and Bristol City Council. It awaits the outcome of its application to the Arts Council’s National Portfolio 2015-18 programme which is expected in early July 2014. Following that, a business plan for the funding period will be developed and the position of a permanent Director will be recruited. The organisation has recently reviewed its programme of activity and has ambitious plans in 2014/15 to expand its commercial activities.